With each passing week, we here at Livewater Farm & Dairy get to experience the first cut of yet another new wheel of aged cheese. This breaking of rind brings about an excitement which is often met with a satisfaction or even pleasant surprise. As the cheese maker gains experience, the wheels age to maturity ad the conditions are continually being refined and re-tuned, cutting in to each wheel is a new and exciting learning experience, and it only gets better as we go along.
An cut wheel of Raw Milk Tomme #1 ready for markets.
This 20 lb wheel was aged approximately 160 days and really embodies the flavor and texture in a cheese we strive for; semi-firm creamy and blooming with rich, natural earthy flavors from our 100% grass fed cows milk.
The most recent of our explorations into the cave brought us this small wheel of tomme # 10. Aged about 96 days this younger wheel provides a youthful less blended array of flavors, with defined earthy tones.
As our cheese making adventure continues we will further refine and isolate those characteristics of the cheese we wish to purvey, this involves defining a size, constant conditions and defined term of aging. However experimentation is always important so make sure to join us at the farm or farmers markets each week to keep your pallet up to date with the Livewater Raw Milk Tomme.